Ghee

Dum-style biryani: marinated chicken layered with saffron rice and slow-cooked under a sealed dough lid. The steam does the work.

Silky spinach sauce, golden-fried paneer cubes. The green is preserved by the ice-bath trick. My mother's version, not the restaurant version.

Extra-firm tofu pressed and pan-fried replaces paneer. Vegan. The spinach sauce is so good you will not miss anything.

Chicken thighs braised directly in the spinach sauce. Not traditional but absolutely delicious. Better macros than the paneer version.

Lamb shoulder marinated 8 hours. Slower dum cook. Deeper, richer, more complex than the chicken version.

Seasonal vegetables: cauliflower, potato, peas, and paneer. Same dum technique. Lighter but just as aromatic.